ARMENIAN LAMB STEW

2 lbs. lean lamb breast or shoulder, cubed with all fat and gristle removed.
1 15 oz. can crushed or stewed tomatoes
1 large yellow onion [chopped]
Potatoes, carrots and celery [cut into bite sized portions]
1 cup red wine
1 teaspoon garlic [crushed or minced]
1/4 cup green bell pepper [chopped]
1/2 teaspoon fresh basil [chopped]
1/2 teaspoon fresh mint [chopped]
1/4 cup Armenian or Italian parsley [chopped]
Salt and pepper to taste
2 tablespoons olive oil

Brown off lamb in olive oil and add onions, bell pepper and garlic and saute until onions are translucent. Add all other ingredients EXCEPT potatoes, carrots and celery and simmer for 1 hour.

Add the vegetables and simmer another 1/2 hour.

For a thicker soup add a little flour, cornstarch, or instant mashed potato flakes.